Chocolate Fudge Cookies with Candy Cane Buttercream

Rich, fudgy chocolate cookies stuffed with candy cane buttercream. A festive favorite!

Chocolate Fudge Cookies with Candy Cane Buttercream |

I have a confession. I bought 3 huge boxes of candy canes and am using them in recipes left and right. Hopefully you love candy canes as much as I do? Right?


Chocolate Fudge Cookies with Candy Cane Buttercream |

What we have here today is a fudgy chocolate cookie sandwich stuffed with candy cane buttercream in the center.

What is candy cane buttercream? Glad you asked.

The delightfully festive buttercream starts just as any basic vanilla buttercream – butter, vanilla extract, powdered sugar, and a touch of milk. I use this classic recipe anytime I want a vanilla frosting.

Simply grind up some candy canes and sift the candy cane “dust” into the vanilla buttercream. The dust gives the buttercream just enough peppermint flavor and a charming light pink hue, which I think is gorgeous paired with the dark chocolate cookies! I love a pretty cookie.

Confession. I ate some leftover candy cane “dust bunnies” with a spoon ->  minty powdery perfection! Candy cane dust will be the loudest, but sweetest thing you’ll food processor will ever make. 😉

Chocolate Fudge Cookies with Candy Cane Buttercream |

The cookies themselves are worth writing home about. They have cocoa powder, rich melted chocolate, and mini chocolate chips in the dough – a triple chocolate threat. Would you have it any other way? The cookies are rich and dense, just like brownies. My version of a “brookie” – the brownie cookie. This cookie dough recipe is same recipe I used for my York Peppermint Patty Fudge Cookies and it never fails.

The cookies are a chocoholics pure dream and the perfect “bread” for the minty candy cane buttercream. The absolute best part of these cookies is that they stand the true cookie test – remaining soft, even the next day. To keep the frosting fresh, be sure to store your extras in the refrigerator. If you have any extras, that is. {we didn’t} 😉

My intense fudgy cookies aren’t for the faint of heart and do require a few steps. For a short cut, try using my Devil’s Food Chocolate Cake Mix Cookies instead! Cake mix short-cut, I’m all about those sometimes.

Chocolate Fudge Cookies with Candy Cane Buttercream |

You and your family are going to just love these cookie sandwiches this holiday season!

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Chocolate Fudge Cookies with Candy Cane Buttercream

  • Author: Sally
  • Prep Time: 45 minutes
  • Cook Time: 10 minutes
  • Total Time: 2 hours
  • Yield: 24 sandwich cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: American


Rich, fudgy chocolate cookies stuffed with candy cane buttercream. A festive favorite!


Chocolate Cookies

  • 1 cup + 1 Tablespoon (133g) all-purpose flour (spoon & leveled)
  • 1/4 cup (21g) unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 8 ounces semi-sweet chocolate, chopped (I use 1 package Baker’s Semi Sweet chocolate)
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 5 Tablespoons (75g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) packed light brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 cup (180g) mini chocolate chips

Candy Cane Buttercream Frosting

  • 3/4 cup (170g) unsalted butter, softened to room temperature
  • 2 and 1/2 – 3 cups (300-360g) confectioners’ sugar, sifted
  • 2 teaspoons pure vanilla extract
  • 12 Tablespoons (15-30ml) heavy cream or milk
  • 1/2 cup candy cane dust, sifted (about 810 candy canes pulverized in a food processor)
  • optional: crushed candy canes for rolling


  1. Make the cookies: Sift together flour, cocoa powder, baking powder and salt in a medium bowl. Set aside.
  2. Melt the chocolate in the microwave for about 1 minute. Stir. Continue to melt in 30 second increments until fully melted and smooth. Set aside. In a small bowl, whisk the eggs and vanilla. Set aside. With an electric or stand mixer with paddle attachment, beat the butter until smooth and creamy – about 1 minute. Beat in the sugars, scraping down the sides every 10 seconds or so. The mixture will be granular.
  3. Mix in the beaten egg/vanilla until incorporated. Add the chocolate in a steady stream and beat until combined. Add the dry ingredients on slow speed. Fold in the mini chocolate chips. Do not overmix at any point in this process.
  4. Chill dough for at least 30 minutes. Preheat oven to 350°F (177°C). Scoop about 1 Tablespoon of dough and roll into a slightly flattened ball. Bake for about 10 minutes, or until the cookies have just begun to set with the centers still appearing very soft. They will firm up as they cool.
  5. As the cookies cool, make the buttercream: Beat the butter for 1 minute with the paddle attachment on medium speed. Add 2 and 1/2 cups of sifted powdered sugar and slowly mix on low speed. Increase mixer speed to medium and add vanilla extract, salt, and 1 Tablespoon of cream/milk. Beat for about 1 minute. Manually stir in candy cane dust. If your buttercream needs to be thicker, add more powdered sugar. If your frosting needs to be thinned out, add remaining milk/cream. If frosting is too sweet, add a pinch of salt.
  6. Frost the bottom end of a cooled cookie and top with another to make a sandwich. Store in an airtight container in the refrigerator for up to 5 days.

Keywords: chocolate fudge cookies with candy cane buttercream, chocolate fudge cookie sandwiches


  1. First time on your website and already addicted. Can’t wait to start baking 🙂

    1. Hey Rita! That’s so exciting! Let me know what you bake first =)

  2. Hi! Just found this recipe! Its says you used 1 package of Baker’s semi sweet chocolate, chopped. The bars I found are 4 oz., So did you use 2 baking bars, or a bag/ 8oz of semi sweet chocolate chips?

    1. Hi Terri! Bakers used to sell 8 oz bars, but now they have been reduced to 4oz within the past year. So you’ll need two 4 oz.

      1. Thank you so much for your quick reply! I bought all the ingredients for a double batch, including 4 of the 4 oz bars, just in case, but second-guessed myself and thought I should check with you. Can’t wait to make these for our cookie exchange! Merry Christmas-

  3. OH MY!!!!!! Hubby said yes make these and they are just to almost die for! The cookie dough is one of the stiffest I’ve made BEFORE chilling, but oh the cookie is good by itself and almost heaven with the candy cane frosting. I do not recall if it has been on any of your recipes, but I do like it when they put in the calories, protein, etc of such recipes. Then one could say if your making something this good who gives a darn. LOL.

  4. I made these last year as a senior in high school for my friend’s holiday cookie party and they were such a hit! Now we’re all back from college for the second annual cookie party, and I’m dizzy trying to decide which delicious recipe of yours to use this time around!

    1. I love these cookies, Erin! So happy they were loved by all last year. I am always so indecisive about which recipes to make. Maybe try something new this year? I love these: OR

  5. Hi Sally! I found your blog via Pinterest and decided to have my daughter use this recipe for our local chocolate festival’s cookie baking contest. We decided to substitute chocolate buttercream for the peppermint, since it was a chocolate festival, and dipped the sides in heart sprinkles, but otherwise followed your recipe exactly. They turned out great, and she won first place for her age group!

    1. That’s wonderful to hear about her cookies winning! Chocolate fudge cookie sandwiches with chocolate buttercream. Sounds like a winner to me!

  6. I made these for a Cookie Exchange party and they were a hit! These are the best chocolate cookies and the frosting was super easy to make. Thanks again, Sally!

  7. hi – just made these for a cookie exchange that is tomorrow! do I have to keep the cookies refrigerated if they will be eaten tomorrow? not sure if it’s ok to leave buttercream out – i’ve seen mixed answers online! thank you!

    1. I would refrigerate the cookies if you’ve sandwiched them with the buttercream frosting already.

  8. Hi Sally!!! I’ve been making your cookies the whole time and I bookmarked this recipe already! I have a question, how many grams is 8 oz? Thanks anyway 🙂

    1. About 450g. Thanks Shania!

  9. Hi Sally! I have been browsing your site for Christmas baking ideas. I’m stuck between these cookies and your homemade Oreos! I’m wondering if I could half both recipes if it will work? Then I can make both!

    1. Hi Vanessa! The Homemade Oreos are a little easier if you want to try those. But you can certainly halve THIS recipe. Halving the homemade oreo cookies might be a little tough because of the egg.

  10. Im going to make the cookies ahead of time(2 weeks). Can I freeze the cookies? (I will frost them at a later date).

  11. Hey! I am wondering if I could use semi sweet chocolate chips instead of Baker’s bars? I just have them on hand already and wanted to try whipping these up for an event! I tried to make the Candy Cane Kiss cookies with my regular flour instead of the King Arthur and they spread and didn’t look as pretty. 🙁 So now I’m nervous to try substituting anything haha! Hopefully I can grab some Baker’s bars before then but I ALWAYS have semi sweet chocolate chips around.

    1. Hi Megan! Unfortunately, chocolate chips don’t melt down in to the proper consistency. (They contain stabilizers so they don’t easily melt in the oven.) I recommend following the recipe and using the pure chocolate.

      1. Thanks! That’s what I wondered about. I will wait until I get some Baker’s to try these!

  12. Hi Sally! I’m super excited to make these..however for some reason all of the stores are out of candy canes…its either that its too close to Christmas or that we live way up in Northern Idaho?! My question is..can I substitute peppermint extract in the frosting instead of actual candy canes?

    1. Hi Nicole, Yes you can use peppermint extract! Just remember it is very strong so I recommend only adding 1/4 tsp and tasting it before adding any more!

      1. Perfect thank you for your quick response!!

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally